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Recipe by: holda
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------------------------------PHILLY.INQUIRER------------------------------
4 WHOLE CHICKEN BREASTS 2 tb RED RASBERRY VINEGAR
2 WHOLE CHOPPED GREEN ONIONS 3 tb UNSALTED BUTTER
1 tb VEGETABLE OIL 1/2 c EAVY CREAM
REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS.HEAT 1 TABLESPOON OF
VEGETABLE OIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN
HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 -
10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE.(DO NOT OVER COOK
TRANSFER TO A PLATE AND KEEP WARM. ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN
AND COOK GENTLY FOR 1 MINUTE.STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY
VINEGAR,THEN QUICKLY STIR IN 1/2 CUP HEAVY CREAM.LET BOIL FOR 1 MINUTE AND
SEASON WITH SALT AND PEPPER.SPOON SAUCE OV CHICKEN BREASTS AND SERVE.SERVES
FOUR.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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